For my first cider , 3 gallon batch,I want to do it as simply as possible, dry and carbed.
I'm going to pick up 3 gallons of fresh, pasteurized cider from a local orchard, add brown sugar until I get a gravity of 1.055, put it in a carboy, shake to aerate, add a packet of Nottingham yeast, and let ferment a couple of weeks until I get stable readings. Add 3oz. Priming sugar and bottle.
Does this seem like an acceptable recipe/procedure for an easy, yet drinkable apple cider?
As always, any feedback is appreciated!